I can’t remember precisely when I began using the word “feral” as a compliment. I suspect it all started when I was in my late 20s, when I spent six months living in a campervan in New Zealand. I worked on vineyards in the morning, and wrote articles for international magazines like Glamour and Vogue in the afternoon. I’d type on my MacBook Air with muddy fingernails, Skyping fashion designers and actors while sitting on a bale of hay. “Thank goodness Vivienne Westwood can’t see how feral I look right now,” I said to my boyfriend... and I think I recall being proud of my muddy self, rather than revolted. In fact, being a morning farmer and afternoon writer suited me. I enjoyed my earthy mornings of physical exertion, nature and tangible productivity, and my abstract afternoons of introspection, indolence and ideas. Most of all, I loved that I had one foot in nature, and one foot in civilisation, and no farm or fashion magazine completely owned me.
هذه القصة مأخوذة من طبعة April 2023 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك ? تسجيل الدخول
هذه القصة مأخوذة من طبعة April 2023 من Gourmet Traveller.
ابدأ النسخة التجريبية المجانية من Magzter GOLD لمدة 7 أيام للوصول إلى آلاف القصص المتميزة المنسقة وأكثر من 9,000 مجلة وصحيفة.
بالفعل مشترك? تسجيل الدخول
From personal experience
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Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
